Grilled Corn Succotash

5 from 1 vote

Grilled Corn Succotash is a vibrant, flavorful dish that captures the essence of summer in every bite. This modern twist elevates the classic by grilling the corn to bring out its natural sweetness and add a smoky depth.

Prep Time25

Cook Time35

Total Time1

Course: Side Dishes - Vegetables

Cuisine: American, American / New Orleans, Southern

Diet: Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

6 medium ears of corn husks and silk removed
4 strips bacon chopped
1 medium red bell pepper seeded, membranes removed and chopped
1 bunch scallions (medium width) white and light green part only, halved lengthwise and sliced
2 teaspoons Cajun seasoning or blackening seasoning
1 bag (12-ounce) frozen baby lima beans thawed under hot tap water
4 tablespoons (1/2 stick) butter cut into 4 even pieces
Salt and freshly ground black pepper to taste
Cayenne pepper optional and to taste
2 tablespoons chopped fresh parsley or fresh basil
2 teaspoons olive oil
1-2 large round tomatoes (ripe yet firm) sliced into 1/3-inch thick slices

Instructions

Grill the corn conventionally on an outdoor grill, in the oven or stovetop. Let cool, and remove the kernels with a sharp knife. Alternatively, boil the corn for 3 minutes, cool, and scrape the kernels. Set aside.
Cook the bacon in a non-stick or cast iron skillet over medium heat until browned and crisp, approximately 4-5 minutes. Transfer the bacon to a paper towel-lined plate. Reserve the bacon drippings in the skillet.
Keep the heat at medium and add the red bell pepper. Cook for 3-4 minutes or until it softens.
Add the scallion and cook 1-2 minutes more.
Stir in the Cajun or blackening seasoning, lima beans and corn and heat through.
Add the butter and stir until the butter has melted.
Add salt, black pepper, and cayenne (if using) to taste. Stir in parsley or basil.
Lightly brush a grill pan or another cast iron skillet with olive oil. Heat over medium-high heat. Place the tomato slices onto the hot pan and grill/sear 1 minute per side just to heat through.
Transfer the tomatoes to a platter and season with salt and black pepper. Top with the succotash and serve immediately.

Notes

TO GRILL CORN IN THE OVEN:

Preheat broiler. Line rimmed baking sheet with aluminum foil.
Lightly brush corn with oil and transfer to prepared baking sheet.
Broil until browned, about 10 minutes.
Flip corn and continue to broil until browned on the opposite side, about 10 minutes longer.

STOVETOP GRILL:

Blanch the corn in salted boiling water for 3 minutes. Cool under cold running tap water for quick cooling, in ice water.
Dry the corn off thoroughly.
Preheat a grill pan over medium-high heat. Place the corn on the hot pan and grill the corn, turning periodically to blacken evenly.

SUBSTITUTIONS:

Can use shelled edamame in place of the lima beans. Follow package directions for cooking.

TIPS:

Don’t overcook the vegetables. Keep the vegetables slightly crisp to maintain a pleasant texture. Overcooking can make the succotash mushy.
If your corn isn’t very sweet, a pinch of sugar can enhance the overall flavor.

MAKE AHEAD:

Can be made one day ahead of time—to a point. Grill the corn and scrape the cobs from the cobs, then refrigerate. Prep all the other vegetables and refrigerate.
Cook the bacon, refrigerate, and reserve the drippings. Then, when you’re ready to serve, heat the drippings and proceed as directed.

Nutrition